The Ultimate Sweet & Savory Garlic Milk Bread Rolls Recipe

DECADENT SWEET AND SAVORY GARLIC MILK BREAD BUNS

If you love Korean garlic buns, you'll love these decadent garlic milk bread buns. They're packed with flavor and are subtly sweet and salty at the same time, like a person you're crushing on and is driving you nuts being cold one moment, and hot the next. These buns will wow during the holidays, and are great, according to a neighbor, after a COVID booster shot. They don't look sinful, but they are, so don't have more than one bun in one sitting, even though you'd be tempted. Have some self-control, or you'll be setting weight-loss resolutions all the way until March of next year, right about when people give up on their resolutions.

Be generous with your frosting, it's addictive, and you can use this frosting for your sweet cinnamon buns in the future. There's just something about cream cheese, butter, honey, and condensed milk that works so, so well with garlic. These always pick me up when I’m down. #mentalhealthawareness

How To Store

The main enemy of milk bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

1. Cool Completely: Let the bread cool completely on a wire rack before storing.

2. Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.

3. Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any milk bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

1. Let the loaf cool completely.

2. Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.

3. For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

1. Cool completely.

2. Slice the bread if desired.

3. Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.

4. Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

• Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.

• Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Yield

9 buns

Author

Kat Lieu

Prep time

34 Min

Cook time

30 Min

Inactive time

2 Hour

Total time

3 H & 3 M

Print

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Decadent Garlic Milk Bread Buns

If you love Korean garlic buns, you'll love these decadent garlic milk bread buns. They're packed with flavor and are subtly sweet and salty at the same time, like a person you're crushing on and is driving you nuts being cold one moment, and hot the next. These buns will wow during the holidays, and are great, according to a neighbor, after a COVID booster shot. They don't look sinful, but they are, so don't have more than one bun in one sitting, even though you'd be tempted. Have some self-control, or you'll be setting weight-loss resolutions all the way until March of next year, right about when people give up on their resolutions. Be generous with your frosting, it's addictive, and you can use this frosting for your sweet cinnamon buns in the future. There's just something about cream cheese, butter, honey, and condensed milk that works so, so well with garlic.

Ingredients US Metric

For the buns

• 350 g bread flour
• 75 g sugar (less if you want the bread not as sweet)
• Pinch of salt or a teaspoon of white or red miso
• 1 large egg (egg replacement OK, like 50 g silken tofu)
• 175 ml warm milk (about 110F)
• 1 packet of active dry yeast (7-8g)
• 2 tablespoons or 30 g unsalted butter, softened (vegan butter OK)

For the filling

• 1/2 cup (1 stick) unsalted butter, softened, mixed with pinch of salt, minced garlic and other herbs (scallions or parsley), paprika and garlic powder, 1 tablespoon miso. Mix all together into garlic butter that is spreadable. (Add chicken bouillon powder or msg for added deliciousness)

For the savory-sweet frosting

• 1 bar of cream cheese (about 250 g), softened
• 1 to 3 tablespoons sweetened condensed milk
• 1 teaspoon honey
• 1 teaspoon miso
• Crispy garlic as a topping (optional)

Egg wash

• 1 beaten egg, for egg wash (optional)

Instructions

To make the buns (bread dough)

1. In a stand mixer fitted with a dough hook attachment, add the flour, salt or miso paste, and sugar.
2. Combine the yeast, with a pinch of sugar, with the warm milk. Set aside so the yeast can bloom and happily foam and bubble.
3. Using low mixing (level 2 on Kitchenaide), mix together the wet and dry ingredients. Knead with mixer for a few minutes, until the dough is elastic. If the dough appears too dry, add in a little milk, a teaspoon at a time. Cover and set aside for about 10 minutes in a warm place.
4. Add the softened butter (30 g) to the dough and knead for about 10 minutes on low. Check to see if you get the windowpane effect when you stretch the dough. Again it should not be too sticky, and it should not be dry.
5. Form into a ball. Let rise at warm room temperature for about 60 minutes, until roughly doubled in size. You can also use the Proof function of your oven if the oven has this function.
6. Meanwhile....

To make the filling

1. Mix all the filling ingredients together in a bowl. If the butter is not soft enough, microwave for about 10 seconds. Mix, mix, mix and set aside for now. You will spread this all over the dough later.

To make the savory frosting

1. Cream all the frosting ingredients together until fluffy and smooth. Set aside in the refrigerator until ready for us.

To assemble the buns

1. Grease or line a 9-inch square baking dish with parchment paper.
2. Turn dough out onto a floured work surface and roll dough into a rectangle, about 1/4 inch thick. Spread the filling over the entire surface of dough. If you like cheese, you can add a layer of shredded cheese, like mozzarella. Mmm.
3. Roll dough around filling to form a jelly roll or tight log; cut log into 9 even rolls and place rolls in the prepared baking dish.
4. Let proof for 60 minutes, until puffy and roughly 1.5x in size.
5. About 20 to 30 minutes before baking, preheat the oven to 350°F (180°C) with a rack in the center.
6. Brush with egg wash if you like a shinier top.
7. Bake for about 30 minutes. Please cover the top with aluminum foil, about 20 minutes in baking, to avoid burning the top.
8. Remove from oven. While the buns are still hot, top them with the frosting and sprinkle on crispy fried garlic. For a pop of color, top with minced parsley or scallions.
9. Serve warm and enjoy!

Recommended Products:

Modern Asian Baking at Home Cookbook

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.